Haven, Houston's first-of-its-kind green restaurant, offers
farm-to-market modern Texas cuisine influenced by favorite Texas foods Chef
Randy Evans grew up with. "Local, seasonal foods taste better, they're packed
with nutrients and they leave a smaller carbon footprint. It's a win-win for
everyone – the farmer, the chef and the diner." Haven will feature a raised bed
chef's garden on site, tended to daily by Evans and his kitchen staff. "I want
to teach my staff to have respect for the food and ingredients they serve. It's
all about how the earth links to the food, and the food to the dining room."
Everything will be housemade and prepared with farm fresh ingredients, including
Haven's signature cocktails.

The 5,200 square foot build out incorporates as many green concepts in
construction and design as possible, from building materials to interior
finishes, kitchen equipment, lighting and more. Green initiatives include open
ceilings, minimal finishes, and energy-efficient lighting. During warm months
the restaurant's overhangs, floor-to-ceiling green screens and fast-growing
shade trees will help reduce air conditioning use. Rather than hauling in
bottled water, Haven will use as a specially-designed filtered water system for
still and sparking waters. Cisterns will collect untreated water for the
natural, sustainable garden. For the kitchen, Evans is purchasing used,
scratch-and-dent and refurbished restaurant equipment, items that might
otherwise be sent to landfills. The restaurant also uses recycled glass and
paper products and composts kitchen scraps to cut down on garbage pickups.